Frozen bubbles with raspberries and a hint of liquorice
10 glasses
1 hour + 8 hours freezing time
Ingredients
Sugar syrup
- 200 ml water
- 285 g Dansukker Dark Muscovado Sugar
- 200 g raspberries
Frozen bubbles
- 1 bottle of sparkling wine; alcohol-free works just as well
- 200 ml cold water
To decorate
- Lemon balm
Start with the sugar mixture. Bring the water, Muscovado sugar and raspberries to the boil in a saucepan. Boil for about 3 mins.
Pour the sugar mixture through a fine-mesh sieve. Squeeze as much out of the berries as possible. Place the sugar mixture in the fridge to cool fully.
Pour the sparkling wine into a plastic box that holds at least 2 litres and add 200 ml of water and the sugar mixture. Stir well. Put in the freezer for at least 8 hours.
When serving, remove the sparkling wine from the freezer and carve ice crystals by scoring the bubbles with a fork. Scoop the ice crystals into a cold glass and divide between the glasses.
Decorate with lemon balm.
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